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Ultimately indulgent with a rich creamy and cheesy taste this Truffle Mac and Cheese tastes fancy but is super simple to make. This one-pot meal can be made in under 30 minutes for a delicious weeknight dinner but is fancy enough for serving guests.
What Makes This Recipe Great
The oaky and nutty flavor from the truffle oil gives a subtle taste of earthiness to this extremely indulgent mac and cheese. With its simple rich flavor, it’s easy enough for weeknights but rich enough for entertaining.
This mac and cheese version is a stovetop one-pot pasta that can be made in under 30 minutes. With simple steps and ingredients, you can make a fancy dinner or serve something with a unique flavor for a family dinner.
There’s no need to wait for a gathering to make this delicious dish either. It’s super family-friendly and no one will complain when you’re serving it as leftovers (should you have any left, to begin with). There’s nothing that goes better with mac and cheese than Mashed Potatoes with Truffle.
Ingredients Needed
Ingredient Notes:
- Truffle Oil: for this recipe, I used a black truffle oil that is natural, not synthetic, meaning it’s made with pieces of actual truffles.
- Milk: this is an indulgent pasta so you’ll want to use whole milk instead of a lighter version. The while milk creates an extremely creamy and rich sauce around the pasta.
- Mushrooms: adding the mushrooms is optional, but they work really well in this pasta and add plenty of flavors. You can use a combination of your favorite kind. I prefer to use crimini or shiitake mushrooms.
- Pasta: the smaller short-cut pasta with groves and nooks is best for this type of recipe. They allow for the sauce to soak up into all those spaces which results in a super creamy bite.
- Cheese: you can use your favorite cheese blend or use cheddar cheese and Gruyère like the recipe calls for.
Which Truffle Oil is Best?
The best version of truffle oil to use when cooking or in this mac and cheese recipe is natural truffle oil. This means it’s made with pieces of actual truffles and isn’t synthetically made to taste like truffles. Natural oil also has a truer flavor and isn’t as strong as the synthetic version.
- How to tell if truffle oil is natural? Check the ingredients list on the back of the bottle and look for “black truffle” being listed. If it’s not there then it’s not natural.
- What if you can’t find a natural truffle oil? I would say don’t use it, but you could also just cut the amount in half. Truffle oil can be pricy and the synthetic versions cost less so I understand the need to use those instead as well. Just don’t put as much in the pasta otherwise it will be too strong.
- Black truffle oil vs. white truffle oil? The black truffles themselves have a more subtle flavor than white, which makes black truffle oil better for this recipe than white. You can use white truffle oil, but it can be fairly overpowering. If you do choose to use it I suggest cutting the amount suggested in half.
Step-by-Step Instructions
- Sauté the Mushrooms. Melt the butter and oil in a large pot over medium heat. Add the mushrooms and toss to coat.
- Thicken the Mixture. Add the flour and toss to coat with the mushrooms. Continue to cook for an additional 1 minute.
- Add the milk, water, and pasta. Reduce the heat to low. Gradually whisk in the milk, pouring it in a slow steady stream, stirring continuously. Add the water and the pasta.
- Cook the pasta. Return the heat to medium-high and cook until the pasta is 2 minutes past al dente (about 12 to 14 minutes). If the pasta begins to absorb the water too quickly and the sauce becomes too thick you can add an additional 1/4 cup of water. Continue to stir the pasta as it cooks.
- Stir in the cheese. Remove the pot from the heat. Mix in the cheese, truffle oil, garlic powder, paprika, nutmeg, salt, and pepper. Stir until the cheese is fully melted.
Storage and Reheating Instructions
- Freezing Instructions: to freeze the pasta, allow it to cool completely before placing it in a freezer-safe container or bag. Store it for up to 3 months in the freezer. To thaw place the container in the fridge overnight.
- Leftovers: leftovers can be stored in an air-tight container in the fridge for up to 1 week.
- Reheating Instructions: place the pasta into a pot and 1 tablespoon of water, broth, or milk per 1 cup of pasta. Heat over medium heat, stirring regularly. Add more liquid if needed. You can also add an additional splash of the truffle oil to bring out more of the flavor once it’s reheated.
Recipe Notes and Tips:
- Add some crunch. By sprinkling some toasted breadcrumbs on top before serving it you’ll not only add flavor but some delicious crunch as well.
- If the sauce is too thick add 1/2 cup to 1 cup of water or broth and stir in to thin the sauce.
- If the sauce is too thin then add 1/2 cup of cheese to the pot and mix in until it melts. Add more cheese as needed to thicken the sauce.
- Want to pair a wine with this delicious pasta for guests? Try a Chardonnay, Riesling, or Merlot.
- You can add even more truffle flavor by using truffle butter and seasoning the mac and cheese with truffle salt.
FAQs
Typical mac and cheese have a very creamy but rich salty flavor, whereas truffle mac and cheese has an additional subtle oaky and nutty flavor from the truffle oil. It boasts a robust bite that feels ultimately indulgent.
Yes. To make a dairy-free version you will need to use a butter alternative such as Earth Balance Original as well as a non-dairy version of cheese and milk. I prefer to use oat milk or cashew milk when preparing pasta dishes since they’re creamier. You can also add some nutritional yeast for an additional cheesy flavor.
You certainly don’t have to use Gruyère or cheddar cheese for this pasta dish. Some other options that go well with truffle are provolone, Swiss, and yes even mozzarella.
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.
Truffle Mac and Cheese
Equipment
- Cheese Grater
- Wooden Spoon
- Measuring Cups
- Large Stock Pot or Dutch Oven
Ingredients
- 4 tablespoons Butter
- 2 tablespoons Oil
- 1/4 cup Flour
- 3 cups Whole Milk
- 2 cups Water
- 8 ounces Mushrooms crimini, Shiitake, Baby Bella, etc.
- 1 lb Short Cut Pasta
- 3 cups Sharp Cheddar Cheese shredded
- 1 cup Gruyère Cheese shredded
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon Nutmeg
- 1 tablespoon Truffle Oil
Instructions
- Melt the butter and oil in a large pot over medium heat and remove the stems from the mushrooms (if using). Add the mushrooms and sauté for about 1 minute.
- Create a roux by whisking in the flour quickly and letting it cook for an additional 1 minute.
- Reduce the heat to low and gradually whisk the milk and water into the flour mixture.
- Pour in the pasta and return the heat to medium-high and cook until the pasta is just past al dente about 10-12 minutes. If the water gets too low, meaning below the pasta noodles add 1/4 cup water.
- Remove from the heat and stir in the shredded cheeses, garlic powder, paprika, nutmeg, and truffle oil. Season more if needed.
Notes
- Add some crunch. By sprinkling some toasted breadcrumbs on top before serving it you’ll not only add flavor but some delicious crunch as well.
- If the sauce is too thick add 1/2 cup to 1 cup of water or broth and stir in to thin the sauce.
- If the sauce is too thin then add 1/2 cup of cheese to the pot and mix in until it melts. Add more cheese as needed to thicken the sauce.
- Want to pair a wine with this delicious pasta for guests? Try a Chardonnay, Riesling, or Merlot.
- You can add even more truffle flavor by using truffle butter and seasoning the mac and cheese with truffle salt.
Storage and Reheating Information:
- Freezing Instructions: to freeze the pasta, allow it to cool completely before placing it in a freezer-safe container or bag. Store it for up to 3 months in the freezer. To thaw place the container in the fridge overnight.
- Leftovers: leftovers can be stored in an air-tight container in the fridge for up to 1 week.
- Reheating Instructions: place the pasta into a pot and 1 tablespoon of water, broth, or milk per 1 cup of pasta. Heat over medium heat, stirring regularly. Add more liquid if needed. You can also add an additional splash of the truffle oil to bring out more of the flavor once it’s reheated.
